Whether you are a novice in the kitchen, or an experienced sous-chef, we offer a range of cookery classes to suit all ages and taste buds. Read more...

Our courses run at Uptons of Basset Butchers in Southampton, Hampshire, with the maximum of eight students per class. Watched by the careful eyes of our experienced teachers, you will learn to cook two to three meals - at least one to take home with you and one to eat with the other students at the end of the course accompanied by a nice glass or two of wine or beer. All ingredients are provided.

We are very proud to collaborate with Charlie from Piccola Roma Restaurant in Bishops Waltham, Hampshire, where we will be running new cookery courses. Charlie is a hostess with the mostess and she will treat you to a lovely three course meal and a glass of wine or two.

If you are interested to learn more about meat, than Simon's meat masterclasses are a must! Simon is the owner of the award winning Uptons butchersand during his hands on classes, you will learn how to saw, cut and chop various meats and meat cuts you might have not heard about before. At the end of the class you will take home a generous portion of your creations as well as enjoy delicious meal accompanied with wine or beer.

All classes start at 6:30-9:30pm unless stated otherwise. The cost of cookery classes starts from £50 and £95 for butchery workshops.To see the details of upcoming course, please click on the links below.

Please note that that if Southampton is a bit too far away from you, we can organise a course nearer to you should you get together a big enough group. And why not check our teambuilding events and children's parties ideas?

Testimonials:

I had a lovely evening! It felt like a night out with new friends. It was great to cook without the stress that time imposes, and learn some very useful tips. Katarina made cooking looks so simple but tasty at the same time. I can’t wait to practise my new skills at home.

Dr.Sofia Araujo-Betancor ( Pasta Workshop 2/4/2014)

Thank you to you Katarina and Simon for an amazing knife skills course 2 weeks ago. We had a fabulous evening and all the food we made was lovely. I've mentioned doing a team workshop to my boss, she is very keen. Lots of my colleagues are also keen on doing courses. Hope you get lots of bookings. We will definitely be doing another one soon. Many thanks to you both. Lots of love and best wishes. Carly and Luke x

Carly Haswell (Knife skills, 28/1/2015)

Dear Simon and Katarina

Thank you both ever so much for a great evening last Wednesday. We both really enjoyed it and found it very useful as well - it has given us more confidence and we really enjoyed eating the results. We really appreciate the time and expertise that goes into planning and running such an event and we would definitely recommend it to anyone.

Paul Jennings (Knife skills Masterclass, 30/9/2015)

Thank you Katarina

I really enjoyed tonight. I had fun and learned stuff. Lots of stuff about fish (awful if that brief was not met) but also knife and stock making skills. The pappiote is in the freezer for next week, but the half of the cooked dinner I brought home was demolished by the husband and cat. You and Simon do a great job. I've faced my fish fear and come out the other end with confidence.I will be encouraging people to contribute to other courses as presents for me :)

Lorna Fielker (Fish masterclass, 20/01/2016)

Dear Katarina

You are a star! The fish preparation course I attended with my friend Bruce was excellent. I found it encouraged me and gave me confidence. I like your teaching style and your sense of humour blended in with firm gravity and seriousness. Thank you for an enjoyable evening. I will encourage other friends to come to your teaching sessions and look at your website for catering. All the best

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The steak masterclass is a hands-on butchery class, Simon from Uptons will demonstrate which part of the animal the steaks come from. Participants will be able to cut the steaks themselves and taste them.

The evening is finished with dinner and glass of wine and a large bag of steaks to be taken home.

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The most popular course, the pork masterclass will start with the whole animal. We’ll demonstrate breaking out all the prime cuts and provide charts illustrating what you can see. You will learn what to look out for when buying pork, how to get the best crackling, and which parts of the large animal are used for which recipes. You will make your own attempt at boning and rolling a pork sparerib joint, ready to take home. The evening ends with an informal scrumptious dinner cooked by Lemon&Soul and served with wine.

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Uptons should be good at this, having won Best In Hampshire, Best In The South and one of the Top Four in England. The course will start with learning about pork or other meats to use. You will bone out the meat ready for mincing and mixing with herbs. We’ll learn about varying sausage types , including salamis and chorizos, and handle them to feel and smell the differences. Before you know it you’ll be pushing your own mix into skins, and linking them like a pro (to take home). An informal tasty dinner, with wine, completes the evening.

At this workshop we would like to introduce to you the whole Lamb and Simon from Uptons butchers will break down the whole animal infront of you. We will then explain how to prepare different cuts and which cookery methods to use.

This is a hands-on class where you will be able to butcher, cook and taste various cuts of lamb.

Our experienced butchers show their immense skill (and the necessary strength) when working with beef. The Beef Forequarter provides the tastiest flavours for braising and stewing, as well as yielding popular cuts like the iconic beef roast joint, the forerib. We can talk about Pastrami and curing, steaks and ribs, and what to look for when choosing beef. You will get to cut a section of the animal and take home your handywork. A hearty beef dinner follows the course, served at the butchers table with wine and banter.

We will demonstrate which lamb cuts come from where, and how they are used. We will explain how the season affects the lamb, and which breeds we favour. Our butchers developed some new trendy lamb cuts, now adopted by the Meat and Livestock Commission, and these will be shown, alongside more traditional ones. You will bone and roll a stuffed shoulder to take home, and dine on our delicious lamb and fine wine with your butcher

The Beef Hindquarter is where expensive joints and steaks come from. We will talk about the breeds we use and how husbandry affects the eating quality of the beef. We will demonstrate how to cut beef and how to recognise different steaks and where they come from and what to buy for when. You will have a hands on go at bone cutting, tying and rolling some of the hindquarter and can take your efforts home with you. The beefy conversations can carry on through dinner, which is served at the end of the evening with wine.

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